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Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 131 |
Amount/serving
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% Daily Value*
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Amount/serving
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% Daily Value*
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Total Fat 5.4g
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Total Carbohydrate. 12.3g
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9%
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Saturated Fat 2.6g
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Dietary Fiber 0.8g
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2%
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Trans Fat 0g
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Total Sugars 1.1g
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Cholesterol 44.6mg
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Includes 0g Added Sugars
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0%
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Sodium 161.3mg
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11%
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Protein 7.7g
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| - Iron 1.1mg 6% - Vitamin C 8.7mg 10% - Vitamin A - RE 1.9mcg 0% - Fat 5.4g - Calcium 97.6mg 8% - Trans Fatty Acid 0g - Calories 131.4kcal 22% - Carbohydrates 12.3g 9% - Insoluble Fiber 0g - Protein 7.7g 14% - Sodium 161.3mg 11% - Potassium 19.4mg 0% - Soluble Fiber 0g | ||||||
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||||
| INGREDIENTS: Cooked Orzo (Water, Orzo Pasta (Semolina (wheat), Durum Flour, Niacin, Iron (ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid. Contains Wheat May contain Eggs), Canola Oil (Canola Oil)), Shrimp 71/90 P&D (Shrimp, Water, Salt, And Sodium Tripolyphosphate (to Retain Moisture). contains: Crustacean Shellfish (shrimp).), Alfredo Sauce Frozen (Water, half and half(milk cream), Butter,(cream,salt) Parmesan Cheese (pasteurized cow's mil, cheese culture, salt and enzymes), Rice Starch, Sea Salt, Garlic, Parmesan Cheese Flavor parmesan cheese [pasteurized milk, cultures, salt and enzymes], maltodextrin, whey, salt) Spices, Yeast Extract, (yeast extract, salt) Onion Powder, Maltodextrin, Carrot Powder (carrot, rice hull), NISI. .), Broccoli Crowns (Broccoli crowns), Smoked Gouda Cheese (GOUDA CHEESE (CULTURED MILK, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, POTASSIUM SORBATE (PRESERVATIVE), ARTIFICIAL COLOR.), Tomato Pesto (Water, Canola Oil, Dried Tomatoes, Parmesan Cheese (pasteurized Part-skim Cows’ Milk, Cultures, Salt, Enzymes), Onion, Basil, Dehydrated Garlic, Salt, Spices, Xanthan Gum. contains: Milk) |
| ALLERGENS: Dairy, Eggs, Crustacean Shellfish, Gluten |
The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.
